Prepare to embark on a culinary journey that will transform your pasta night from ordinary to extraordinary! This mouthwatering Alfredo sauce with aubergine and mushrooms is not just a recipe, it's a flavor explosion that will make your taste buds dance with joy. Imagine a creamy, rich sauce coating perfectly cooked fettuccine, studded with golden-brown aubergine and savory mushrooms that add depth and texture to every single bite. Whether you're a pasta lover, a vegetable enthusiast, or simply someone who appreciates a delicious home-cooked meal, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g fettuccine
- 1 aubergine, diced
- 200g mushrooms, sliced
- 2 tablespoons butter
- 200ml cream
- 50g parmesan cheese, grated
- Salt and pepper
Instructions
- Prepare ingredients by washing and cutting aubergine into small, uniform dice. Slice mushrooms thinly and set aside.
- Bring a large pot of salted water to a boil for the fettuccine. While water is heating, prepare other components.
- Heat a large skillet over medium-high heat. Add 1 tablespoon butter and sauté diced aubergine until golden brown and tender, approximately 6-7 minutes. Remove and set aside.
- In the same skillet, add remaining butter and sauté sliced mushrooms until they release their moisture and become golden, about 4-5 minutes.
- Cook fettuccine in boiling water according to package instructions until al dente, typically 8-10 minutes.
- Meanwhile, in another pan, warm cream over low heat. Add grated parmesan cheese and stir until smooth and slightly thickened.
- Drain pasta, reserving 1/4 cup of pasta water. Return pasta to pot and add cream sauce, sautéed aubergine, and mushrooms.
- Gently toss ingredients together, adding reserved pasta water if needed to achieve desired sauce consistency.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnishing with additional grated parmesan if desired.
Tips
- Ensure your aubergine is cut into uniform dice for even cooking and a beautiful presentation.
- Don't rush the sautéing process - letting the vegetables caramelize creates deeper, richer flavors.
- Reserve some pasta water before draining; it's liquid gold for adjusting sauce consistency.
- Use freshly grated parmesan for the best melting and flavor profile.
- Keep the heat low when adding cream to prevent separation and achieve a smooth sauce.
- Serve immediately to enjoy the sauce at its creamy best - this dish doesn't keep well if left standing.
- For extra flavor, consider adding a touch of fresh garlic or herbs like basil or parsley when tossing the final dish.
Nutrition Facts
Calories: 547kcal
Carbohydrates: 52g
Protein: 17g
Fat: 32g
Saturated Fat: g
Cholesterol: 95mg
